Plum crum­ble

The Daily Telegraph - Saturday - - FOOD DRINK -

SERVES EIGHT TO 10 IN­GRE­DI­ENTS

1kg plums, stones re­moved 200g caster su­gar

300ml cold wa­ter

1 vanilla pod, split and seeds scraped out

2 whole star anise heat and re­duce to a thick sauce that sticks to the back of a spoon.

Re­move from the heat and leave to cool be­fore adding the plums back to the liq­uid.

Fill one large oven­proof dish or eight to 10 smaller dishes no more than two thirds full with the com­pote, and set aside.

To make the crum­ble top­ping, rub the but­ter and flour into large clumps (leav­ing large clumps cre­ates a lovely rub­bly tex­ture), then stir in the su­gar and hazel­nuts.

Spread the top­ping on to a bak­ing tray lined with grease­proof pa­per and bake for 15 min­utes un­til golden brown.

Re­move from the oven and spoon the baked crum­ble top­ping over the com­pote, press­ing down as you go. Re­turn to the oven for a fur­ther 15 min­utes, or un­til the fruit be­low is bub­bling through. When ready, serve with cus­tard or ice cream.

Any plums or crum­ble top­ping not re­quired can be kept in the fridge or freezer for an­other day.

Recipe from Pud­dings by Johnny Shep­herd (W&N, £20)

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